Core strengths includes, but not limited to the following
A pre-opening experience for establishment in Kuwait and UAE, responsibility included to plan concept, menu, layout and commissioning of kitchen equipment with recruitment of F&B team. HCCAP

Experience

  • Executive Chef

    at Dubai Marine Beach Resort & Spa

    June 2018 - at Present

    Dubayy

    Presently working with 120 associates directly on control of TRAVENA all day dining, AL QASR- Lebanese, AL KHAYMA- Arabic casual dining, CAPANNA- Italian cuisine, MALECON- Latin American, BAREFOOT- BEACH BAR- LOUNGE BAR- open air beach including pool- ROOM SERVICE- 24/7- ZAAP- THAI Bistro, LOCCA- Mexican, FLOOKA- seafood AND SHO CHO Japanese are franchised units. TRAFFIC- FRAME and BOUDOIR are night club with food served from our supervision. Theme nights start up-FIRDAY BRUNCH - FISHERMAN’S WARP- APPACHE NIGHTS-PASSAGE TO INDIA with live cooking station

  • Corporate Executive Chef

    at Zuhour Group

    January 2017 - December 2017

    Dubayy

    Worked for zuhour group as Corporate Executive chef Levant cuisine Zaroob open 24/7. Mezza House at Boulevard fusion with international and Middle Eastern cuisine. Standard menu build up for central kitchen operation. Daily production on recipe Logistic flow of the operation. Warehouse to CPU. Seven outlet food production and dispatching total production control with standard recipes and wastage management. Opening of new outlet at DUBAI MARINA ZAROOB. HEALTH CONCEPT START UP WITH  Daily three meals for 220 persons leave the kitchen at 4;00am  Protein based desserts and snacks  Team development to perform to achieve best results  Calorie count was mandatory  Designed delivery bag with ice pack to sustain correct temperature  Process was introduced to avoid guest complaints  System oriented process on tractability to avoid GAPS in HACCP( hazards)  Average knowledge on 14 allergens carefully crafted menu for client with identification

  • Business Development Chef

    at Cartalyst Food Solutions

    May 2012 - December 2016

    Dubayy

    -Experience into practice for restaurants and hotels group were is the service is need in regard to development. Menu changes, recipes, concept, implementation policy and procedures, HCCAP, basic hygiene standards in compliance with Dubai Municipality. -Makeover of new concept in demand in UAE. From layout to turnkey which includes, menu planning, staff training, adding value to present business, menu preparation and presentation, Audits and SWOT analysis. -Completed ISO 22000 certification. Standard menu build up for central kitchen operation. Daily production on recipe Logistic flow of the operation. -Responsible for kitchen and food operations for 3 restaurants and assisted in managing others in corporation including opening of new facility. Provided hands on expertise in areas that included menu planning, cost control and analysis, staffing and budgeting. Emphasize more on local and Arabic delicacies and buffets.

  • Executive chef

    at Le Meridian Kuwait Hotel & Le Meridien Tower

    January 2008 - July 2009

    Muḩāfaz̧at Ḩawallī

    • Responsible for overseeing all food preparation areas such as banquets, room service, restaurants, bar/lounge and employee cafeteria and meeting room with a diverse range of dietary requirements for modern, quality food and healthy eating. • Two Starwood properties with 270 rooms and 6 food and beverage Outlets • 75 rooms Boutique hotel and 75 Rooms modern art tech tower total of Six outlets, Japanese BONSAI, local seafood restaurant AL MARSA, steak house THE CASCADE and 24 hours coffee shop THE CAPRI, two café restaurants GARDEN CAFE AND NEWS CAFE, room service and outside catering. • Total 52 kitchen staff including stewarding. 57 service staff for outlets. Implement training program as per Starwood ONE. Attain to achieve the bench mark of 8.5% on Guest Survey. Maintain yearly environmental audit which includes the HCAAP.

  • Executive Chef

    at Safir International Hotel, Kuwait

    January 2004 - November 2007

    Muḩāfaz̧at Ḩawallī

    [Former Hilton International Hotel Kuwait] • 150 rooms with 6 F&B outlets Performance expectation as a leading role of executive chef and was responsible for directing and coordinating all food preparation and presentation for Sea Breeze Buffet Restaurant, Shrini Banu Iranian A La Carte Restaurant, Bamboo shoot Thai A la Carte dining, Espresso Lounge the lobby Café, 24 hours room Service, Outdoor Arabian tent to accommodate maximum of 900 persons and catering service. Leading a team of 62 Kitchen Staff comprising of varied nationalities. Establishing recipes and menus to ensure to maintain hotel food standards.

  • Executive chef

    at Kuwait Regency Palace Hotel

    April 2002 - December 2003

    Muḩāfaz̧at Ḩawallī

    [Former Hyatt Regency Hotel] • Five star resort property with two Ballrooms with a capacity of 900 persons each, 8 meeting and seminar rooms, 4 F&B Outlets. • Responsible for directing and coordinating all food preparation and presentation at The Beneider Beach and pool Kitchen with 120 pool beds offering the Tex-Mex, Al Salhieh Restaurant all day dining with 80 seats buffet with theme nights, Al-Bateel Restaurant (Fine Dining Room 70 seats and Al-Hameedi Restaurant Lebanese cuisine 110 seats. • Leading a team of 68 kitchen staff comprising of eight different nationalities

  • Executive Chef

    at Hilton Bahrain

    March 1999 - December 2001

    Central Governorate

    • Five Star Hilton Hotel Property with 320 rooms and up-to-date facilities 6 F&B outlets that include banquet of 900 persons seated capacity • Directing and coordinating all food preparation and presentation for ‘The Grill’ (Fine Dining Room 90 seats), Japanese Restaurant, KEI franchised under the hotel supervision Al-Bustan Crew Bar 50 seats, Cavalry Club Bar 70 seats, Executive Lounge, Room Service, "Filfila" – the Arabic nightclub 80 seats and "Mehfil" – the Indian nightclub 60 seats. In addition, was In-charge of the Al-Sawani – an first authentic Lebanese Restaurant in Kingdom of Bahrain during the year of 2000.

  • Executive Sous Chef

    at Hilton Bahrain

    January 1989 - March 1999

    Central Governorate

    • Carried out all assignments as an Executive Sous Chef, involved controlling Food Stores, ensuring proper grooming, hygiene and cleanliness is maintained as per hotel standards among the staff. • Organized food promotions, which was a monthly ongoing event in coordination with World Class Chefs.

  • Chef De Partie

    at Kuwait Hilton

    December 1984 - December 1988

    Muḩāfaz̧at Ḩawallī

    • Worked as a Banquet Kitchen Saucier, daily banquet weddings and outside catering functions. Chef In-charge for the Gulf Council Cooperation meeting for state Heads at Al Bayan Palace in Kuwait. Chef de Partie for fine dining room Failaka restaurant introduce grazing menu second Hilton hotel influenced with Japanese cuisine. Promoted as Chef De Partie and was given responsibilities for La Palma Restaurant all day dining room with room service. Leading a team of 10 chefs managed three shifts.

  • Demi Chef de Partie

    at Jebel Ali Hotel, Dubai UAE

    January 1982 - October 1984

    Dubayy

    • 5 Star Hotel Property with 325 rooms, 4 outlets that include banquet of 800 seats, coffee shop. Supper club discotheque and fine dining room 160 seats • First hotel outside India worked as a demi-chef in fine dining restaurant at two levels were 90% of the food was prepared at the guest table. Later was promoted and given the responsibility for the super club night club.

  • Demi Chef de Partie

    at Oberoi Intercontinental Hotel, New Delhi, India

    June 1981 - July 1981

    Central Delhi - Delhi

    • 5 Star Hotel Property with 280 rooms and 6 restaurants first hotel were basic training for food production Summer trainee was selected through the campus interview and given exposure to all section of kitchen preparation of a la carte and buffet production

Education

  • ISO 22000

    at BOECKER

    2015 - 2015 (1 year) Dubayy

  • Diploma in Belgium and French Gastronomic

    at Master Chef Pierre Fonteyne

    1992 - 1994 (2 years) Bruxelles-Capitale

  • Food craft institute, India

    at Diploma in Cooking, Nutrition and Hygiene

    1981 - 1982 (1 year) Chandigarh - Chandīgarh

  • Food Craft Institute, India

    at Diploma in Hotel Reception & Book-keeping

    1980 - 1981 (1 year) East Delhi - Delhi

Services offered

  • FOOD & BEVERAGE PRODUCTIONS

     Multi-cuisine culinary experience Cooking methods
    Implementing recipes  Special diets
    Staff Training & development Cost containment
    Checking deliveries  Maintain Hygiene standard
    Effective communication Food wastage control
    Labor and payroll control  Banquets with show cooking stations
     TV cooking demonstrations  Food purchase and checking deliveries

Languages

  • Arabic Negotiation

  • Hindi Native

  • Tamil Conversation

  • Malayalam Conversation

  • English Native

  • Punjabi Conversation

Hives